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Photo by Ann Fishbein
This is a classic New Orleans brunch cocktail. Indeed, this version by Chris Hannah of Arnaud’s French 75 is a tasty way to start the day—creamy but light with notes of anise and almond, and a light minty kick.
Portland bartender Jeffrey Morgenthaler puts a delicious twist on the classic amaretto sour with the addition of bourbon, rich simple syrup and egg white.
Aged rum and Fernet make for a spirited match in this assertive lowball.
This enduring classic is so beloved, it even has a bar in Brooklyn, New York, named after it.
Though there's actually no coffee in this classic cocktail, it still makes a delicious brunch-time sipper.
A splash of sweet PX sherry takes this gin fizzer from the brunch table all the way to dessert.
Scared of egg cocktails? Then try a pisco sour, one of the best examples of how egg whites can bolster the character of a drink.
Canlis bartender, James MacWilliams updates Harry Cradock’s classic, the English Rose, with the addition of Cherry Heering and an egg white.
Ramos Gin Fizz
This New Orleans classic was invented in the 1880s by Henry C. Ramos, but the drink lives on today in bars around the world—minus the marathon shaking time.
At his Los Angeles mezcal bar, Las Perlas, Raul Ystorza honors the Southern Mexico-born spirit with concoctions like this warm-weather beauty.
NOTE: Remember that when mixing with eggs at home, freshness is a must.The danger of food-borne illness, while remote, can be minimized by washing eggs and taking care to prevent contact between the shell’s exterior and the edible portion within; removing the yolk further reduces the risk. If you're still concerned, you can opt for pasteurized eggs.
For more on using eggs in cocktails, click here.